Perdue’s Favorite Sweet and Smoky Chicken
Perdue’s Favorite Sweet and Smoky Chicken is a gluten free and dairy free recipe with 4 servings. One portion of this dish contains around 38g of protein, 24g of fat, and a total of 449 calories. For $2.12 per serving, this recipe covers 18% of your daily requirements of vitamins and minerals. Plenty of people made this recipe, and 279 would say it hit the spot. From preparation to the plate, this recipe takes roughly 55 minutes. This recipe from A Family Feast requires vegetable oil, pepper, maple syrup, and kosher salt. It works well as a reasonably priced main course. Overall, this recipe earns a good spoonacular score of 68%. If you like this recipe, you might also like recipes such as Sweet Smoky Chicken Legs, Sweet and Smoky Honey Chicken, and Smoky Sweet Potato Chicken Stoup.
Servings: 4
Preparation duration: 10 minutes
Cooking duration: 45 minutes
Ingredients:
2 tablespoons apple cider vinegar
4 bone-in, skin-on chicken breasts
1 tablespoon Dijon mustard
Sauce
¼ cup ketchup
½ teaspoon Kosher salt
½ teaspoon liquid smoke
¼ cup pure maple syrup
Few grinds fresh black pepper
2 tablespoons vegetable oil for grill grates
Equipment:
grill
bowl
Cooking instruction summary:
Preheat your grill to about 425-450 degrees. Sprinkle salt and pepper over the skin of the chicken breasts.Brush the vegetable oil over the grill grates and place the chicken skin side down. Do not touch for 2 minutes. Flip and cook for 2 more minutes. Then move the breasts to an upper rack of the grill, close the cover and cook for ten minutes. In a small bowl, mix ketchup, maple syrup, vinegar, mustard, liquid smoke and salt.Brush on sauce to coat, close cover and cook for ten more minutes.Check for doneness by poking meat. If it springs back, it is done.Remove from grill and brush on more sauce.Serve remaining sauce with chicken.
Step by step:
1. Preheat your grill to about 425-450 degrees. Sprinkle salt and pepper over the skin of the chicken breasts.
2. Brush the vegetable oil over the grill grates and place the chicken skin side down. Do not touch for 2 minutes. Flip and cook for 2 more minutes. Then move the breasts to an upper rack of the grill, close the cover and cook for ten minutes. In a small bowl, mix ketchup, maple syrup, vinegar, mustard, liquid smoke and salt.
3. Brush on sauce to coat, close cover and cook for ten more minutes.Check for doneness by poking meat. If it springs back, it is done.
4. Remove from grill and brush on more sauce.
5. Serve remaining sauce with chicken.
Nutrition Information:
covered percent of daily need
